Breakfast for dinner. It doesn't happen too often, but when the times are right, nothing seems better. Perhaps it's because the meal is so comforting or you have memories of mom and lazy mornings. It's especially great when your city is blanketed in heavy snow and you don't have the ingredients to make much else. I found this recipe on The Kitchn, and realized it would use some of the leftover ricotta I had in the fridge.
These aren't your regular dry pancakes. The ricotta makes them twice as tender and soft. But they also get a big boost from the egg whites, which are beaten until stiff and then folded in at the end. They give the pancakes height without weighing them down.
But the real reason I picked this recipe was the lemon curd that gets spread all over the pancakes. Of course, you could save time and just douse these pancakes with some top-grade maple syrup and all would be fine with the world. But for some reason, the lemon curd has a special affinity for these guys. It's the perfect tart antidote for the creamy pancake.
Read more: Tips for Making Perfect Pancakes
- 1 cup ricotta cheese
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- Pinch salt
- 3/4 cup milk
- 3 eggs, yolks and whites separated
- 1/2 teaspoon vanilla
- Powdered sugar
- Lemon Curd (recipe follows)
- 3 egg yolks
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons sugar
- 4 tablespoons butter, diced
Combine the flour, baking powder, sugar, and salt in a bowl. In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
Beat the egg whites until they form stiff peaks. An electric hand mixer will save loads of time. Dump the flour mixture atop the ricotta mixture. Stir until just combined. Gently fold in the egg whites.
Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.
Spread some of the lemon curd on the pancakes, and sprinkle on some powdered sugar.
Whisk together the yolks, lemon zest, lemon juice, and sugar in a saucepan. Turn the heat to medium, and stir constantly until the sugar dissolves and the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Turn off the heat, and stir in the butter one piece at a time, until all of it is incorporated and the mixture is very smooth. Cover mixture and stash in the fridge while you make the pancakes.